yeah, the cure for salmon also good for sea trout. I quite often do a brandade but with a herb salt with coley end pieces (cheap and sustainable, yeah!)
one I did for Christmas last year was with molasses. Really worked. Just painted on before an 80/20 salt brown sugar cure
My go to is 2:1 salt to sugar in the raw with fennel pollen, coriander and dill. Cure for 48hr and cold smoke.
All normal people love meat. If I went to a barbeque and there was no meat, I would say 'Yo Goober! Where's the meat?'.- Homer Simpson
I use the basic salt/sugar cure but substitute shiso leaf for the dill. Much brighter flavor.
Though I could not caution all I still might warn a few: Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter